• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.2
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• pp.154-162
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• 2006

Cheese analogs using lipoxygenase-defected soymilk and ${\alpha}$-chymotrypsin modified soy protein isolate (SPI) were prepared. Color, textural properties, sensory attributes and melting spreadability of cheese analogs were evaluated and compared with mozzarella cheese, and relationships between textural properties, sensory attributes and melting spreadability of cheese analogs were analyzed. Off-flavors were not mostly discriminated. Cheese analogs containing 10% SPI untreated and containing 6% and 8% SPI treated by ${\alpha}$-chymotrypsin in ${\Delta}E$ value of color were the most similar to mozzarella cheese. Quality characteristics and melting spreadability of cheese analogs were highly affected and improved by ${\alpha}$-chymotrypsin modification. Sensory attributes and melting spreadability of cheese analogs containing 6% SPI treated by ${\alpha}$-chymotrypsin were the most similar to mozzarella cheese, while in textural properties, cheese analogs containing 10% SPI were the most similar with mozzarella cheese. Hardness in sensory attributes was highly positively correlated with hardness (r>0.65), adhesiveness (r>0.56), chewiness (r>0.77) and gumminess (r>0.76) in textural properties, while it was highly negatively correlated with melting spreadability (r>-0.68).

• Journal of Technologic Dentistry
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• v.37 no.1
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• pp.17-21
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• 2015

Purpose: In this study, Spreadability of denture adhesive in accordance with the saturation level of saliva, respectively, by using the resin plate and the glass was measured thickness and Spreadability. Methods: Examine the spreadability of denture adhesive in accordance with the saturation level of saliva, respectively, by using the resin plate and the glass was measured thickness and Spreadability. Also, by measuring the adhesive strength according to the amount of saliva, and the edentulous patients using denture adhesive and dry mouth patients attempt to provide clinical information of the denture adhesive. Therefore, by using the relatively low shrinkage cold curing resin, after fabricating specimen of plate form, for 7 days, it was immersed in water. Results: For the control group only denture adhesive, an artificial saliva for the experimental group were injected in $0.1m{\ell}$, $0.2m{\ell}$ and $0.3m{\ell}$ of the denture adhesive on the surface, experimental results of the investigation of the 10 times the tensile bond strength of the specimens in each group was obtained the following results. Conclusion: As the time to pressure increase in the same amount of saliva was found that the amount coming out of the denture adhesive, as the amount of saliva in the same pressure increase coming out of many denture adhesives. And the greater the pressure came out a lot of denture adhesives. Spreadability in measuring saliva contact with $0.1m{\ell}$ and $2m{\ell}$ and $3m{\ell}$ group pressured the diameter of the circular was the denture adhesive is small when compared to the group without adding the pressure of 2kg and 3kg put the saliva. The size of the circle is the same amount of saliva denture adhesive spread more pressure showed a greater increase.

• Journal of Powder Materials
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• v.29 no.5
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• pp.363-369
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• 2022

AlSi10Mg alloys are being actively studied through additive manufacturing for application in the automobile and aerospace industries because of their excellent mechanical properties. To obtain a consistently high quality product through additive manufacturing, studying the flowability and spreadability of the metal powder is necessary. AlSi10Mg powder easily forms an oxide film on the powder surface and has hydrophilic properties, making it vulnerable to moisture. Therefore, in this study, AlSi10Mg powder was hydrophobically modified through silane surface treatment to improve the flowability and spreadability by reducing the effects of moisture. The improved flowability according to the number of silane surface treatments was confirmed using a Carney flowmeter. In addition, to confirm the effects of improved spreadability, the powder prior to surface treatment and that subjected to surface treatment four times were measured and compared using s self-designed recoating tester. The results of this study confirmed the improved flowability and spreadability based on the modified metal powder from hydrophilic to hydrophobic for obtaining a high-quality additive manufacturing product.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.1
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• pp.61-68
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• 2017

The key quality attributes of the pressed powder, one of base makeup products, are skin-affinity and spreadability. In general, there was a limit to meet skin-affinity and spreadability simultaneously, which are opposite attributes each other. In this study, air jet mill process was tried to satisfy two main properties. Skin-affinity was improved by a wet coating of sericite with a mixture of lauroyl lysine (LL) and sodium cocoyl glutamate (SCG). The application of mono-dispersed polymethyl methacrylate (PMMA) and diphenyl dimethicone/vinyl diphenyl dimethicone/silsesquioxane crosspolymer (DDVDDSC) improved both qualities. Air jet mill process has been mainly applied in the pharmaceutical and food industries, and is a method used for processing powder materials in cosmetic field. In this study, we were able to complete makeup cosmetics with an optimum particle size $6.8{\mu}m$ by combining the air jet mill process at the manufacturing stage. It was confirmed that the Ti element was uniformly distributed throughout the cosmetics by EDS mapping, and that the corners of the tabular grains were rounded by SEM analysis. It is considered that this can provide an effect of improving the spreadability when the cosmetic is applied to the skin by using a makeup tool. LL with excellent skin compatibility and SCG derived from coconut with little skin irritation were wet coated to further enhance the adhesion of sericite. SEM images were analyzed to evaluate effect of the dispersion and uniformity of PMMA on spreadability. With the spherical shapes of similar size, it was found that the spreading effect was further increased when the distribution was homogeneously mono-dispersed. The dispersion and spreadability of PMMA were confirmed by measuring the kinetic friction and optimal content was determined. The silicone rubber powder, DDVDDSC, was confirmed by evaluating the hardness, spreading value, and drop test. Finally, it was found that the dispersion of PMMA and silicone rubber powder affected spreadability. Such makeup cosmetics have excellent stability in drop test while having appropriate hardness, and good stability over time. Taken together, it is concluded that air jet mill process can be utilized as a method to improve skin-affinity and spreadability of the pressed powder.

• Applied Chemistry for Engineering
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• v.24 no.2
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• pp.126-131
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• 2013

BGsome coating on the surface of illite powder was attempted to impart skin affinity and improve various characteristics of the powder for makeup cosmetics. BGsome is a type of hydrated liquid crystalline vesicles prepared by the hydration of 1,3-butylene glycol (BG) dissolved lecithin. BGsome droplets were coated through wet process and the coated powders were analyzed by TGA, SEM, and particle size measurements. Effect of BGsome coating on the physical properties, such as flow-ability, dispersibility, spreadability, and adhesion, were examined. The repose angle of BGsome-coated illite was decreased, which means that BGsome coating improves the flowability of the powder. Dispersibility, spreadability, and adhesion of the coated illite were also improved remarkably. The result of adhesion tests showed that the BGsome-coated illite was evenly adhered onto artificial leather surface with almost no lumps. The flowability, dispersibility, spreadability and adhesion of face powders containing the BGsome-coated illite were also improved.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.783-788
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• 2012

The aim of this study was to optimize the manufacturing condition of spreadable modified butter by RSM. Based on the central composite design, the degree of optimization was expressed as a SFC as a dependent variable (Y, %) determined by NMR with 23 experimental groups. Three independent variables were the contents of butter ($X_1$, 35-75%), the contents of grape seed oil ($X_2$, 15-35%), and the contents of hydrogenated soybean oil ($X_3$, 0-4%). As the result, SFC at $10^{\circ}C$ was ranged from 32.37 to 42.76%. In addition, the regression coefficients were calculated for SFC at $10^{\circ}C$ by RSREG. The regression model equation for the SFC was $Y=39.18-0.04X_1X_3$. Consequently, the optimal contents for manufacturing spreadable modified butter were determined as 55.18% for butter, 40.78% for grape seed oil, and 4.08% for hydrogenated soybean oil, respectively. The predicted response value for SFC at $10^{\circ}C$ was 30.20%, comparable to the actual experimental SFC value as 29.85%. Finally hardness and spreadability in reference butter and spreadable modified butter produced under the optimal conditions was measured. The hardness in spreadable modified butter was 31.80 N as compared to 69.92 N in reference butter. The spreadability in spreadable modified butter was 5.6 point as compared to reference butter. This difference may be due to the contents of solid fat by butter and hydrogenated soybean oil. This study showed that the SFC value at $10^{\circ}C$ could be a suitable indicator for the manufacturing spreadable modified butter to predict important attributes such as mouth feel, hardness and spreadability.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.571-575
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• 2018

The author made rice cookies using 100% rice and measured their density, spreadability, color, hardness, and fatty acid contents. The density was not significantly different between wheat cookies and the rice cookies made here; however, the density of dough tended to be higher in the rice cookies. Spreadability tended to be lower in rice cookies than wheat cookies. Regarding the color of rice cookies, L, indicating brightness, was found to be higher in rice cookies than in wheat cookies, and a, indicating redness, was found to be lower in rice cookies than in wheat cookies. B, indicating yellowness, was not significantly different between wheat cookies and rice cookies, and hardness tended to be lower in rice cookies. Regarding fatty acid contents, saturated fatty acids such as myristic acids, palmitic acids, and stearic acids were found in rice cookies; However, the contents of saturated fatty acids tended to be lower in rice cookies than in wheat cookies. The monounsaturated fatty acids found in rice cookies were mainly oleic acids, and the polyunsaturated fatty acids found in them were linoleic acid, and these were found more in rice cookies than in wheat cookies. Concerning essential fatty acids such as linoleic acids, linolenic acids, or arachidonic acids, they were found more in cookies made of rice powder than in those made of wheat powder.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.370-379
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• 2016

This study investigated the physicochemical and sensory characteristics of Jeungpyun prepared with various levels of barley flour and Hizikia fusiformis powder. The pH, volume, and spreadability of the dough as well as the moisture content, color, texture, and sensory evaluation of Jeungpyun were analyzed. The results show that the pH of dough decreased in all sample groups with fermentation time and ultimately revealed a pH level ranging from 5.36~5.44. The spreadability of the dough significantly decreased as the substitute amount of barley flour increased; the sample group with 1% Hizikia fusiformis powder showed a significantly larger spreadability than the sample group with 2% Hizikia fusiformis powder (p<0.01). The moisture content of Jeungpyun significantly increased as the substitute amount of barley flour increased (p<0.01). Lightness and yellowness were reduced as the substitute amount of Hizikia fusiformis powder increased. In measuring texture, the 50% sample group with a high substitute rate of barley flour was observed to have high characteristics of hardness, gumminess, and chewiness. The results of the acceptance test show that the sample group with substituted 50% barley flour and added 2% Hizikia fusiformis powder had a higher acceptance than the sample group with 0% barley flour in terms of color, flavor, texture, and overall acceptance.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.457-462
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• 2008

Physicochemical and sensory characteristics of the jam with various levels of resistant starch were investigated in this study. Water content of RS20(20% resistant starch) jam had significantly the highest value of all(p<0.05) and RS5 showed significantly the highest value in sweetness. The value of pH were increased with increasing levels of the resistant starch in jam preparation. The Hunter L and a values of RS20 had the highest value among all groups. The hardness of jam was increased as the contents of the resistant starch was increased. Results of sensory characteristics of RS20 showed significantly higher values in strawberry aroma, sweetness, after taste and chalky and showed significantly lower values in strawberry flavor, spreadability, redness and glossiness than those in the other sample groups at p<0.05. Strawberry flavor, spreadability, redness and glossiness of RS5 had the largest values at the significant level(p<0.05).

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.55-61
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• 2009

This study examined the effects of added amounts of lotus leaf powder on the physical and sensory properties of Jook. As the level of lotus leaf powder in samples increased, L-values and a-values decreased and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of lotus leaf powder increased. Sensory characteristics such as color intensity, viscosity, astringency, and nutty taste increased significantly with the addition of lotus leaf powder. And the results of the consumer acceptability test showed that the Jook containing $2%{\sim}3%$ lotus leaf powder had the highest score. In conclusion, to enhance the quality of Jook, a 2% addition of lotus leaf powder would be the most beneficial.